Why people make this dish
Beef tenderloin is so tender that whether you stir-fry or drop it into soup, it tastes great. This little rice-vermicelli bowl is the simplest of things: a clear stock, a few slices of beef, a pinch of sprouts and onion. It is the kind of light, savoury snack that wakes up the appetite without weighing you down.
Who it suits / who should be cautious
- Anyone wanting a light, quick, appetite-friendly meal or snack.
- Use a stock you are comfortable with; keep it simple.
Why these ingredients (the food-therapy logic)
- Tender beef: a light source of protein that cooks in seconds, so it stays silky.
- Bean sprouts and onion: fresh and crisp, lifting the bowl.
- Lime and chilli: a bright, fragrant finish that opens the appetite.
Ingredients (1–2 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Rice vermicelli | ~300 g | |
| Beef tenderloin | ~75 g | Thinly sliced, lightly marinated |
| Bean sprouts | small handful | Rinsed |
| Onion | small handful | Shredded |
| Red chilli, diced | to taste | |
| Spring onion, chopped | to taste | |
| Lime / green lemon | to taste | |
| Stock | 1 bowl |
Method
- Slice the beef tenderloin thinly and marinate briefly with a little seasoning. Rinse the bean sprouts.
- Bring the stock to a boil, add the beef, sprouts and rice vermicelli.
- When it boils up again, scatter in the spring onion and diced chilli, and serve (a squeeze of lime to finish).
Bro Niu’s tips
To make the beef even more tender, marinate it for a few minutes with a little fruit — papaya, pear juice or kiwi flesh — and it will turn lovely and silky.
Published July 18, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 1 min read.
